Cream Soup Made from Parsnips and Apple
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g parsnip (s)
- 200 g potato (s)
- 1 apple
- 1 vegetable onion (s)
- 100 ml cream
- 1 liter chicken broth or vegetable broth
- 1 bunch wild garlic
- 80 ml vegetable oil
- 8 shrimp (s)
- 1 tablespoon oil (garlic oil)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and dice parsnips, apple, potatoes and onion and sauté in a saucepan with a little oil. Then deglaze with broth and simmer for about 15-20 minutes until everything is soft. Puree everything with a hand blender and season with cream, salt, pepper and nutmeg.
- While the soup is boiling, clean, wash and pluck the wild garlic. Finely puree with the oil in a tall container.
- Remove the shell and intestines from the shrimp, marinate with the garlic oil and cook on all sides in a pan. Season with salt and pepper.
- Serve the soup with prawns and a few drops of wild garlic oil. Fresh baguette goes well with it.
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